Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.
Recipe information
Yield
4 to 6 Servings
Ingredients
Spicy Chickpeas and Potatoes
1
1
3
1
¼
Tamarind Chutney
½
3
¼
¼
¼
Ingredient Info
Chips and Assembly
½
1
½
6
1
1
1
Preparation
Spicy Chickpeas and Potatoes
Step 1
Preheat oven to 425°. Toss chickpeas, potato, olive oil, garam masala, and cayenne on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until potato is tender and chickpeas are golden and crunchy, 20–25 minutes. (Keep oven on; you’ll use it for baking nachos.)
Tamarind Chutney
Step 2
Combine tamarind concentrate, brown sugar, coriander, cumin, ginger, and ¼ cup water in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved and mixture is slightly thickened, about 4 minutes. Transfer to a small bowl and set aside.
Chips and Assembly
Step 3
Whisk together yogurt, lime juice, granulated sugar, and a couple tablespoons water—just enough to thin the yogurt to a good consistency for drizzling. Season with salt and pepper.
Step 4
Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of chickpea mixture, then half of each cheese. Repeat layering with remaining chips, chickpeas, and cheese. Bake until cheese is melted and bubbling, about 5 minutes.
Step 5
Serve nachos drizzled with tamarind chutney and yogurt sauce and topped with mint leaves and hot pepper, if using.